4(11-13 ounce)Russet potatoessee notes for smaller potatoes ($1.62)
1cupwater
Instructions
Rinse potatoes and thoroughly scrub the skin to remove any dirt. Pierce each potato with a fork, about 4 times on each side.
Place the wire trivet or a steamer basket at the bottom of the Instant Pot. Pour water into the bottom of the pot.
Place potatoes onto the rack. Secure the lid, switch the valve to the “sealing” position, and pressure cook on high pressure for 35 minutes (see cook time variations for smaller potatoes).
Allow the Instant Pot to naturally release pressure for about 15 minutes, then switch the valve to “venting” and manually release any remaining pressure.
Test the potatoes by piercing them with a fork. If the fork glides into the potatoes with little resistance, they are cooked through. If they still feel hard in the middle, add the lid and pressure cook again for a few more minutes (3-5 minutes).
Notes
It is helpful to use potatoes of roughly the same weight so that they cook evenly in the same amount of time. There can be some variation by an ounce or two, but any more than that and they will likely be cooked unevenly.
My potatoes weighed between 11 and 13 ounces. They also measured about 3 inches across widthwise. Therefore, they took about 35 minutes to cook through in the middle.
I have also made this recipe with potatoes that were about 5 ounces each and decreased the cook time by 30% (25 minutes instead of 35) and it worked perfectly. If your potatoes are about 8 ounces, cook them for 30 minutes.
Servings will vary depending on how many potatoes you choose to cook at once.
Cook time does not take into account the amount of time it takes the pot to come to pressure. This can vary depending on model and size of pot (larger Instant Pots take longer to pressurize).